Category Archives: Winter

quinoa & leek stuffed peppers / spinach salad with basil tahini dressing

quinoa & leek stuffed peppers / spinach salad with basil tahini dressing

Contents of your meal kit:

bell peppers
leeks
quinoa
tomatoes
olives
feta
basil tahini dressing base
spinach

Equipment needed: foil-lined baking sheet, small or medium saucepan, salad bowl

Finishing steps:

  1. Preheat oven to 425. Slice bell pepper in half lengthwise and remove seeds. Rub with olive oil, salt & pepper, and place cut side down on a foil-lined baking sheet. Roast for 12-15 minutes.
  2. Heat a small amount of oil in a saucepan over medium heat. When oil is hot, add leeks, season with salt & pepper and cook 3 minutes, stirring occasionally. Add quinoa to saucepan, and add enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed.
  3. While the quinoa is cooking, slice tomatoes in half and chop olives. Set both aside.
  4. When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Add olives and season with salt & pepper to taste, cover to keep warm.
  5. Once bell pepper has roasted until tender, transfer to a cutting board and change oven setting to broil.
  6. Next, firmly pack quinoa mixture into the peppers. Top with crumbled feta, and place back on baking sheet and under broiler until tops have browned.
  7. Pour tahini dressing base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and tomatoes. Toss gently and season with salt & pepper to taste. Serve alongside stuffed peppers.

chai-spiced chicken / sweet potato mash / citrus salad

Contents of your meal kit:

chicken
sweet potato
chai tea
clementine
citrus vinaigrette base
spiced coconut milk
garden mix

Equipment needed: saucepan with lid, salad bowl, nonstick skillet

Finishing steps:

  1. Cut sweet potato into bite-sized chunks, place in a saucepan and cover with water. Cover and bring to a boil over high heat. Once boiling, cook for 8-10 minutes, or until fork tender, reducing heat as necessary.
  2. Meanwhile, cut open the tea bag and sprinkle tea, salt & pepper on both sides of chicken. Peel the clementine and divide into segments for the salad. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Set everything aside.
  3. When potatoes are tender, drain off water, and mash with a potato masher or a fork in the pan. Season with salt & pepper, and a drizzle of olive oil. Stir to combine, cover to keep warm, and set aside.
  4. Heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, add chicken and cook 5 minutes per side. Transfer to a plate and keep warm. Add spiced coconut milk and an equal amount of water to the same pan. Bring to a boil and reduce sauce slightly before removing from heat.
  5. To finish your salad, toss your greens and clementine segments gently with the dressing and season with salt & pepper.
  6. Slice chicken and divide between plates along with sweet potato mash. Top with coconut pan sauce. Enjoy salad on the side.

Notes: Who would have thought that tea straight from the bag would be so delicious on meat!?

chai-spiced pork / sweet potato mash / citrus salad

chai-spiced pork / sweet potato mash / citrus salad

Contents of your meal kit:

pork loin
sweet potato
chai tea
clementine
citrus vinaigrette base
spiced coconut milk
garden mix

Equipment needed: saucepan with lid, salad bowl, nonstick skillet

Finishing steps:

  1. Cut sweet potato into bite-sized chunks, place in a saucepan and cover with water. Cover and bring to a boil over high heat. Once boiling, cook for 8-10 minutes, or until fork tender, reducing heat as necessary.
  2. Meanwhile, cut open the tea bag and sprinkle tea, salt & pepper on both sides of pork. Peel the clementine and divide into segments for the salad. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Set everything aside.
  3. When potatoes are tender, drain off water, and mash with a potato masher or a fork in the pan. Season with salt & pepper, and a drizzle of olive oil. Stir to combine, cover to keep warm, and set aside.
  4. Heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, add pork and cook 2-3 minutes per side. Transfer to a cutting board and allow to rest. Add spiced coconut milk and an equal amount of water to the same pan. Bring to a boil and reduce sauce slightly before removing from heat.
  5. To finish your salad, toss your greens and clementine segments gently with the dressing and season with salt & pepper.
  6. Slice pork and divide between plates along with sweet potato mash. Top with coconut pan sauce. Enjoy salad on the side.

Notes: Who would have thought that tea straight from the bag would be so delicious on meat!?

seared chicken / broccolini & kale with porcini-shallot vinaigrette

Contents of your meal kit:

chicken
broccolini
baby kale
porcini-shallot vinaigrette
pine nuts
pecorino

Equipment needed: baking dish, nonstick skillet

Finishing steps:

  1. Preheat oven to 450.
  2. Thoroughly rinse the broccolini, leaving the water clinging to it and place in baking dish. Drizzle with olive oil and sprinkle with salt & pepper. Tightly cover the baking dish in foil and bake for 20 minutes. Remove broccolini from the oven and scatter kale on top, as well as a bit more salt & pepper. Return to oven uncovered for 1-2 minutes, or until kale is just wilted.
  3. When there is about 10 minutes left on timer for broccolini, heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through.
  4. Once the kale is wilted, add porcini-shallot vinaigrette and pine nuts to the baking dish with the broccolini and kale. Toss to combine.
  5. Divide chicken and vegetables between plates, and sprinkle pecorino on top of the broccolini and kale.

 

 

 

 

seared mahi mahi / broccolini & kale with porcini-shallot vinaigrette

seared mahi mahi / broccolini & kale with porcini-shallot vinaigrette

Contents of your meal kit:

mahi mahi
broccolini
baby kale
porcini-shallot vinaigrette
pine nuts
pecorino

Equipment needed: baking dish, nonstick skillet

Finishing steps:

  1. Preheat oven to 450.
  2. Thoroughly rinse the broccolini, leaving the water clinging to it and place in baking dish. Drizzle with olive oil and sprinkle with salt & pepper. Tightly cover the baking dish in foil and bake for 20 minutes. Remove broccolini from the oven and scatter kale on top, as well as a bit more salt & pepper. Return to oven uncovered for 1-2 minutes, or until kale is just wilted.
  3. When there is 5 minutes left on the broccoli, heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of fish with salt & pepper. When oil is hot, add fish and cook 3-5 minutes per side, or until cooked through.
  4. Once the kale is wilted, add porcini-shallot vinaigrette and pine nuts to the baking dish with the broccolini and kale. Toss to combine.
  5. Divide the seared mahi mahi and broccolini & kale between plates, and sprinkle pecorino on top of the broccolini and kale.

 

 

 

 

peppered tofu / broccolini & kale with porcini-shallot vinaigrette

Contents of your meal kit:

tofu
broccolini
baby kale
porcini-shallot vinaigrette
pine nuts
pecorino

Equipment needed: baking dish, nonstick skillet

Finishing steps:

  1. Preheat oven to 450.
  2. Thoroughly rinse the broccolini, leaving the water clinging to it and place in baking dish. Drizzle with olive oil and sprinkle with salt & pepper. Tightly cover the baking dish in foil and bake for 20 minutes. Remove broccolini from the oven and scatter kale on top, as well as a bit more salt & pepper. Return to oven uncovered for 1-2 minutes, or until kale is just wilted.
  3. Remove tofu from packaging. Slice into 1/2-inch slabs, and place on a paper towel to dry.
  4. When there is 5 minutes left on the broccoli, heat a small amount of oil in a nonstick skillet over med-high heat. Generously coat tofu with salt & pepper. Add tofu and cook 5 minutes, flip and cook another 3 minutes.
  5. Once the kale is wilted, add porcini-shallot vinaigrette and pine nuts to the baking dish with the broccolini and kale. Toss to combine.
  6. Divide tofu and vegetables between plates, and sprinkle pecorino on top of the broccolini and kale.

 

 

 

 

chicken & butternut squash stew / salad with red wine vinaigrette

chicken & butternut squash stew / salad with red wine vinaigrette

Contents of your meal kit:

chicken thighs
butternut squash
carrot & onion mix
spice mix
tomatoes
red wine vinaigrette base
garden greens

Equipment needed: medium or large saucepan with lid, salad bowl

Finishing steps:

  1. Heat enough oil to cover the bottom of a medium or large saucepan over medium heat. Season both sides of chicken thighs with salt & pepper. Sear 1-2 minutes per side then transfer to a plate.
  2. Add butternut squash and carrot & onion mix to the hot saucepan. Sauté 3-5 minutes, stirring frequently. Add spice mix and sauté an additional 30 seconds or so. Season with a little salt & pepper.
  3. Add tomatoes to the saucepan, stir frequently and cook until tomatoes have softened and no longer have shape, about 5 minutes. Add water (see note). Bring to a simmer, add chicken thighs to the saucepan, reduce heat to low, cover and cook 15 minutes or until squash is completely tender and chicken is cooked through. Season with additional salt & pepper to taste if needed.
  4. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Season with salt & pepper and gently toss to combine.

Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions and 3 cups for 6 portions

butternut squash stew / salad with red wine vinaigrette

butternut squash stew / salad with red wine vinaigrette

Contents of your meal kit:

butternut squash
carrot & onion mix
spice mix
tomatoes
red wine vinaigrette base
garden greens

Equipment needed: medium or large saucepan with lid, salad bowl

Finishing steps:

  1. Heat enough oil to cover the bottom of a medium or large saucepan over medium heat. Add butternut squash and carrot & onion mix. Sauté 3-5 minutes, stirring frequently.
  2. Add spice mix to the saucepan and sauté an additional 30 seconds or so. Season with a little salt & pepper.
  3. Add tomatoes to the saucepan, stir frequently and cook until tomatoes have softened and no longer have shape, about 5 minutes. Add water (see note).
  4. Bring to a simmer, reduce heat to low, cover and cook 15 minutes or until squash is completely tender. Season with additional salt & pepper to taste if needed.
  5. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Season with salt & pepper and gently toss to combine.

Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions and 3 cups for 6 portions

mini pork meatloaf with tomato jam / smashed potatoes / snap peas & carrots

mini pork meatloaf with tomato jam / smashed potatoes / snap peas & carrots

Contents of your meal kit:

ground pork
yukon gold potatoes
meatloaf seasoning
heirloom carrots
sugar snap peas
tomato jam
butter

Equipment needed: baking sheet, medium saucepan with lid, mixing bowl, medium or large nonstick skillet with lid

Finishing steps:

  1. Preheat oven to 425, and line a baking sheet with foil.
  2. Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Add butter directly to warm pot with potatoes and smash together to desired texture. Season with salt & pepper, add an extra drizzle of olive oil if desired, and keep warm.
  3. While potatoes are cooking, combine pork, meatloaf seasoning, and a generous amount of salt & pepper in a mixing bowl. Using your hands, mix well to combine.
  4. Divide meatloaf mixture equally and shape into small loaves on baking sheet. Place in preheated oven and set a timer for 15 minutes.
  5. Meanwhile, slice carrots lengthwise (see note). Trim the stem ends from snap peas, and remove string that runs along the side if desired.
  6. When 15 minute timer is up on meatloaf, top with tomato jam and return to oven until the rest of meal is done and meatloaf is cooked through.
  7. While meatloaf finishes cooking, place carrots in a skillet with just enough water to cover the bottom. Place lid on skillet, turn heat to high, and steam 2 minutes. Add snap peas to skillet, return lid, and cook another 2-3 minutes. Uncover, add a drizzle of olive oil, and sauté until water evaporates. Season with salt & pepper to taste.
  8. Serve individual meatloaves alongside smashed potatoes and peas and carrots.

Note: You could peel carrots for a nicer presentation; however, the skin does pack some extra nutrients…your choice.

mini lentil-loaf with tomato jam / smashed potatoes / snap peas & carrots

Contents of your meal kit:

cooked lentils
yukon gold potatoes
meatloaf seasoning
heirloom carrots
sugar snap peas
tomato jam
butter

Equipment needed: baking sheet, medium saucepan with lid, mixing bowl, medium or large nonstick skillet with lid

Finishing steps:

  1. Preheat oven to 425, and line a baking sheet with foil.
  2. Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Drain potatoes and return to saucepan. Add butter directly to warm pot with potatoes and smash together to desired texture. Season with salt & pepper, add an extra drizzle of olive oil if desired, and keep warm.
  3. While potatoes are cooking, combine lentils, meatloaf seasoning, and a generous amount of salt & pepper in a mixing bowl. Use a fork or potato masher to mash lentils until the mixture holds forms a chunky paste, stir well to combine. Divide lentil-loaf mixture equally and shape into small loaves on baking sheet. Place in preheated oven and set a timer for 15 minutes.
  4. Meanwhile, slice carrots lengthwise (see note). Trim the stem ends from snap peas, and remove string that runs along the side if desired.
  5. When 15 minute timer is up on lentil loaf, top with tomato jam and return to oven until the rest of meal is done and lentil loaf is cooked through.
  6. While lentil loaf finishes cooking, place carrots in a skillet with just enough water to cover the bottom. Place lid on skillet, turn heat to high, and steam 2 minutes. Add snap peas to skillet, return lid, and cook another 2-3 minutes. Uncover, add a drizzle of olive oil, and sauté until water evaporates. Season with salt & pepper to taste.
  7. Serve individual mini lentil-loaf alongside smashed potatoes and peas & carrots.

Note: You could peel carrots for a nicer presentation; however, the skin does pack some extra nutrients…your choice.